Emeril's Shrimp Etouffee

Dive into the heart of Louisiana cooking with Emeril's Shrimp Etouffee, a comforting classic bursting with rich, vibrant Creole flavors. This recipe masterfully combines a buttery golden-brown roux, the holy trinity of onions, bell peppers, and celery, and bold spices like Cajun seasoning and paprika to create a velvety, flavorful sauce. Juicy shrimp are gently simmered in a tomato-infused base, enhanced with chicken stock and aromatics like thyme and bay leaves, bringing depth to every bite. Finished with fresh parsley and green onions, this dish delivers an authentic taste of New Orleans. Perfectly paired with fluffy white rice, it’s an irresistible meal for any occasion. Whether you're a seafood lover or a fan of Southern cuisine, this shrimp etouffee recipe is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 tablespoons Unsalted butter
• 6 tablespoons All-purpose flour
• 1 medium Yellow onion, diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery, diced
• 4 cloves Garlic, minced
• 1 tablespoon Cajun seasoning
• 2 teaspoons Paprika
• 1 teaspoon Dried thyme
• 14.5 ounces Diced tomatoes (canned, with juices)
• 2 cups Chicken stock
• 2 leaves Bay leaves
• 1 pound Shrimp (peeled and deveined)
• 1 bunch Green onion, chopped
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Hot sauce (optional)
• 4 cups Cooked white rice

Directions

Step 1

In a large, heavy-bottomed skillet, melt the butter over medium heat. Gradually whisk in the flour to make a roux. Continue to whisk constantly for about 10–15 minutes, or until the roux becomes a deep golden brown color.

Step 2

Add the diced onion, green bell pepper, and celery (known as the 'Holy Trinity' in Creole cooking) to the roux. Sauté the vegetables for 5–7 minutes, stirring frequently, until softened.

Step 3

Stir in the minced garlic, Cajun seasoning, paprika, and dried thyme. Cook for about 1–2 minutes, or until the spices are fragrant.

Step 4

Add the diced tomatoes (with their juices) to the skillet and stir to combine. Slowly pour in the chicken stock while stirring to achieve a smooth consistency.

Step 5

Add the bay leaves to the skillet and bring the mixture to a simmer. Reduce the heat to low and let it cook gently for 20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.

Step 6

Season the shrimp with a light sprinkle of Cajun seasoning. Add the shrimp to the skillet and cook for 5–6 minutes, or until they turn pink and are cooked through.

Step 7

Remove the bay leaves from the skillet and discard them. Stir in the chopped green onion and parsley. Taste the etouffee and adjust seasoning with salt, pepper, and hot sauce, if desired.

Step 8

Serve the shrimp etouffee over warm, cooked white rice. Garnish with additional parsley or green onions, if desired.

Nutrition Facts

Serving size	(2864.8g)

Amount per serving	% Daily Value*
Calories	2515.4

Total Fat 88.4g	0%
Saturated Fat 44.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1114.4mg	0%
Sodium 5669.2mg	0%
Total Carbohydrate 281.0g	0%
Dietary Fiber 22.2g	0%
Total Sugars 29.1g
Protein 169.2g	0%

Vitamin D 811.1IU	0%
Calcium 624.8mg	0%
Iron 21.5mg	0%
Potassium 3519.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 26.1%

Carbs: 43.3%